Add-in for a Basic Sourdough Recipe
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I'd like to add some seeds and/or grains to a basic sourdough APF/WWF recipe. Wondering if I should toast and soak the seeds/grains, and add to the salt before machine-mixing with the dough right after an autolyse. Or should I simply toast and mix the seeds (no grains) , un-soaked, along with the salt. What would you do?
I'm using 10 oz water for the dough and 3 oz water in the pre-ferrment. If I decide to mix in the soaked seeds/grains do I need to adjust my recipe for the water (about 4 0z) in the soak absorbed by the seeds/grains ?
I don’t usually soak them. And toasting them adds amazing flavour.
Untoasted, seeds like flax or chia will cause problems because they will suck the water out of your dough. What one teacher of a bread class that I took suggested, was to soak the seeds, and then squeeze the water out before adding to the dough.
Thanks for the info. I guess you are saying that if I squeeze the water out, no modification to recipe needed. OK to add to mix along with the salt, right after autolayse, before folding?
What kind of seeds to you add? I was thinking of toasted sunflower, seseme, flax, and perhaps some toasted wheatberry, ryeberry grains.
Comments appreciated. Sorry for the typo.
right at the autolyse stage, in with the Levain or when you do folds if you do those. Most people mix them in at the second set of folds. I usually mix them in right at the beginning but have done later. Up to you.
As to the kind of things I mix in, here is a list of what I have in my fridge: cranberries, raisins, hemp hearts, flax, poppy, sesame seeds, sunflower seeds, Pumpkin seeds, amaranth, Millet, buckwheat groats, Black sesame seeds, bulgur, Kamut flakes, Spelt flakes, rye flakes... The buckwheat, bulgur, flakes and the grains you mention really need to be soaked even if toasted. I usually pour boiling water on them and let them sit overnight. If they are still hard in the morning, cook them to soften them.
Hope this helps.
you do have a good selection in your fridge, no wonder you make such interesting grain/seed loaves? love it!
anyway, back to the point, I generally soak my grain/seed mix overnight and add at the beginning. Even if toasted, I do this. Leslie
And that was off the top of my head! I would need to go check and see what I forgot. These are all stored in the door of the downstairs fridge, in alphabetical order no less. ?
Danni:
I'm assuming the cranberries are the commonly found dried type? These are top of my list to try for my first attempt at add-ins.
TIA.
Some people call them craisins. I prefer them to raisins.